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Monday, April 27, 2009

The first Saturday in May is always an excuse for a good party...not just because it is actually starting to feel like Summer, but because of "The Derby." Any event that makes it socially acceptable to wear a big hat and drink Bourbon early in the day is more than alright by me.

Most people are more than aware of the Mint Julep and it's ties to The Derby, but I think this year I'm going to try my hand at a few other Kentucky Classics - The Hot Brown Sandwich and Derby Pie. Of course I'm going to have to hit the treadmill as hard as Smarty Jones and Big Brown worked the racetrack to burn off these calories, but it only happens once a year so it's worth it!

8-12 Strips of Fried Bacon (I like to roast mine so that they are nice and flat)

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.

Make a simple syrup by boiling sugar and water together for five minutes, until sugar is dissolved. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.